Tripuri cuisine

Tripuri cuisine is the type of food served in Tripura (situated in northeast India). The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as Mui Borok. Tripuri food has a key ingredient called Berma (also called Shidal in Bengali), which is a small, oil-pasted and dry fermented fish. The foods are sometimes considered to be healthy as they are usually prepared without oil. Tripuri food such as bangui rice and fish stews, Muya (Bamboo shoot), local fishes, vegetables, herbs, Batema (this jelly-like food is prepared by making a paste of Batema plant's corm or tuber (Elephant foot yam) with sodium powder and water to remove its raphide. After making the paste into bun-shaped, they are boiled with water containing sodium powder. Since lack of sodium powder cause throat to itch, they are cut into pieces and preferred with fresh pasted garlic, and Mosdeng), wahan moso (prepared by adding boiled pork, onion pieces, salt, pasted ginger and roasted green chilli paste) and roasted meat are extremely popular within and outside the state.

Traditional food

The Tripuris are in general non-vegetarian, although some are vegetarians.

The major food items among Tripuris are:

Chakhwi
Mwkhwi
Mwitru

Tripuri rice

Rice is called Mai in Kokborok. The different varieties of rice used are

Maisa
Maimi
Guriya

Mui Borok

The Tripuri people call their traditional cuisine Mui Borok.

Chakhwi

Chakhwi (contains pasted rice and sodium powder)
Chakhgwi bwtwi
Chatang
Champrai

Muitru

Auandru, Bwtwi, Hontali, Gudok, Khalok, Uhmai, Pehng, Napehng, Ik, Yokhpra, Sokrang, Maipolok, Yohk, Mur, Sok, Hang, Ser, Irimbak, Mosdeng, Kelua, Mohsotok, Akhata, Aloni, Ruk, Neransi

Mwkhwi (dessert)

Thentrwi mwkhwi
Thaiplo mwkhwi
Belphui mwkhwi
Dorompai mwkhwi
Thaihchumu mwkhwi
Thaihtwi mwkhwi
Jambi mwkhwi
Thaihchuk mwkhwtwi
Thaihstem mwkhwtwi
Daskuiya mwkhwtwi
Yasrem mwkhwi

Non-vegetarian ingredients

The major food items of Tripuris include Wahan (pork), Tohhan (chicken), Puhan (mutton), Aah (fish), Aahthuk (prawns or shrimps), Khangrai (crabs), Shindai (mussels), Shikamuk (common periwinkle or turritella communis), Totobuck (pila (gastropod)), Yongla (Frog), Kasing (Turtle)

Fruits

Tripuri fruits are Komla (Orange), Thaichuk (Mango), Yongphak Mwkhwi (Tayberry), Boroi (Jujube), Kusumai (Longan), Lechu (Lychee), Tthenthroi (Tamarind), Thaichumu (Melon), Dorompai, Momphol (Watermelon), Mogwdam (Corn).

Vegetables and seasonings

Vegetables grown in Tripuri households are mainly Khaklu (green Wax gourd), Khaklu Borok (whitish Wax Gourd), Phool Kopi (Cauliflower), Banda Kopi (Cabbage), Muilog (Bottle gourd), Potol (Pointed gourd), Chakumura (Pumpkin), Phantok (Brinjal), Deraso (Okra), Lubiya or Sobai (Bean), Muly (Radish), Phoro (Zucchini), Puitha (Snake gourd), Jingga (Sponge gourd), Orai, Kosoi (Lima bean), Khokleng, Khama, Maising, Siping, Muiching, among many others.

Seasonings and herbs grown are mainly Moso (Chilli), Donia (Coriander), Kasing Masala or Shika Donia (Culantro), Haiching (Ginger), Swtwi (Turmeric), Banta, Milokbanta, Khundrupui, Wuswndwi, Gunthu, Khumchak, Khumjar, Khumdaga, Khumpui, Khumtwisa.

Food containing raphides are Batema (Elephant foot yam), Muitul (Elephant ear), Mukkhi (Taro), Thah or Thah Duk (Yam).

Drinks

Traditionally drinks are called chwak in Tripuri.

Chwak bwtwi
Chwarak

References

Chahmung Borok (The dishes of the Borok people), Narendra Debbarma, KOHM.

External links

Tripuri cuisines page

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